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Low Carb Brilliant Breakfast Burritos or Scramble

My hubby loved these low carb, trim healthy mama s breakfast burritos.

I call these brilliant because they aren’t as heavy as many other breakfast burritos, and I hid a veggie inside. Frozen riced cauliflower can be hid in so many dishes but my I always do my trick. I cook it and cook it with liquid (broth is great because it adds flavor). I am not a huge fan of cauliflower rice fan but when I cook it like that, I can eat it happily.

This recipe is so yummy and full of flavor.

I made this recipe to take on a weekend trip with my family. Each of my kids helped with a breakfast and I knew they weren’t going to make on plan breakfasts. This recipe made so much I was able to send it with my hubby for breakfasts. He really loved it! I felt so good knowing he was getting in so many healthy ingredients to start his day.

If you are wanting a breakfast recipe that is healthy and yummy, try this one.

My kids and hubby approved this one. It is so easy, uses basic ingredients, and is healthy. We enjoyed this mostly as a scramble instead of burritos. For my hubby, he has to have easy to eat and drive meals. This would be impossible for him to eat if he had to eat it in a tortilla. He loved it with jalapenos and hot sauce. I preferred it with jalapenos, diced tomatoes, cilantro, and avocados. It was great with or without low carb tortillas. Make this recipe and have breakfast for your family for the week!

Low Carb Breakfast Burritos or Scramble


  • 12 oz Frozen Cauliflower Rice, microwaved Mine are from Costco and are 16 ounces, but I know not everyone has a membership
  • Liquid or broth to cook rice until it is cooked to your liking
  • 1 t Salt
  • 1/2 t Pepper
  • 1 t Smoked Paprika
  • 1 t Chili Powder
  • 1 t Ground Cumin
  • 1 t Onion Powder
  • 1 t Garlic Powder
  • 1 Lb Breakfast Sausage, I used JenniO turkey
  • 6 Eggs, beaten
  • 1 C Egg Whites
  • 1 C Cottage Cheese
  • 10 oz Can Diced Tomatoes with Green Chilies, drained
  • 4 Green Onions, chopped
  • 1/2 t Salt

Toppings: Salsa, Green Onions, Chopped Cilantro, Chopped Tomatoes, Diced Avocado, Jalapenos, Hot Sauce, Cheese, Sour Cream, and if desired Low Carb Tortillas for holding


  • In a large skillet add your cooked cauliflower. Add 1 cup of liquid and cook. Keep cooking until the cauliflower is cooked enough for your liking. Add more liquid as needed. Add salt, pepper, smoked paprika, chili powder, onion powder, garlic powder, and cumin.
  • Stir and cook for a minute. Add the sausage to the skillet.
  • Break up the sausage and cook until the sausage is cooked through. If your meat was fatty, strain it or absorb the extra fat with paper towels.
  • In a bowl, beat your eggs and add the egg whites to the bowl. Mix. Pour into skillet.
  • Stir. Add the drained tomatoes with green chilies and the cottage cheese.
  • Cook through. If the tomatoes release too much liquid, use paper towels to absorb the liquid. Add the green onions and salt (if needed. Some sausage might bring some saltiness).
  • Stir and cook until everything is cooked through.
  • Serve in bowls are in tortillas.

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